Coeur à la crème from A Table in the Tarn: Living, Eating and Cooking in South-west France by Orland
You will not regret investing in a set of coeur à la crème dishes, as this is the most captivating of summer desserts, and can be varied all season according to what fruits are available.
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Ingredients
- soft fruits and icing sugar, optional, to serve
- 125 g plain yogurt
- 150 g mascarpone (to make your own)
- 265 g crème fraîche
- 100 g caster sugar
- 100 g cream cheese (such as Philadelphia)
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